Make tender chicken thighs in a single pan with a rich, bright sauce featuring lemon and dill. This recipe offers minimal cleanup for a quick weeknight meal.
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Pat the chicken thighs dry with paper towels. Rub them with olive oil, salt, pepper, and garlic powder.
Place the seasoned chicken thighs skin-side up in a large oven-safe skillet or baking dish.
Bake for 25 minutes.
While the chicken bakes, whisk together the chicken broth, heavy cream, lemon juice, lemon zest, dill, and minced garlic in a small bowl.
After 25 minutes, remove the pan from the oven. Pour the cream mixture around the chicken thighs.
Return the pan to the oven and bake for another 10 minutes.
Remove the pan again. Stir the cornstarch slurry into the sauce in the pan.
Return the pan to the oven for a final 5 to 7 minutes, or until the sauce has thickened slightly and the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
Serve the chicken directly from the pan with the creamy sauce spooned over top.
Notes
For added vegetables, add chopped asparagus or small potatoes to the pan before the first bake, tossing them lightly in the initial oil and seasoning mixture.
If you prefer a tangier sauce, add a splash of white wine before adding the chicken broth.